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Preparation method of red soup type hotpot oil

A red soup type, hot pot technology, applied in the field of edible oil, can solve the problems of not meeting the needs of people's health, single function of edible oil, etc., and achieve the effects of killing nematodes with physiological activity, low cholesterol content, and relieving pain in confidants

Pending Publication Date: 2021-12-21
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As people's requirements for food health are getting higher and higher, when eating hot pot, the requirements for hot pot are not only limited to delicious food, but also have better requirements for the health of hot pot. Currently, the function of cooking oil used for hot pot is relatively single. Unable to meet people's health needs

Method used

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  • Preparation method of red soup type hotpot oil
  • Preparation method of red soup type hotpot oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Heat 10g tallow, 10g sheep oil, 10g peanut oil, and 10g palm oil respectively in a water bath at 60°C, then add 0.4g of citric acid with a concentration of 50wt% to butter, sheep oil, peanut oil, and palm oil respectively solution and 0.4g of water, first ultrasonic treatment at 200W power for 10min, stop for 30s, then ultrasonic treatment at 300W for 30s, stop for 30s, finally ultrasonic treatment at 200W for 10min, and finally centrifuge at 4500r / min for 10min to prepare the pre- Processed tallow, suet, peanut oil, palm oil;

[0025] (2) In parts by weight, 6 parts of star anise, 6 parts of licorice, 5 parts of sweet scorpion, 7 parts of kaempferia, 5 parts of lemongrass, 5 parts of clove, 8 parts of orange peel, 6 parts of nutmeg, 5 parts of fennel, 6 parts of dried ginger, 7 parts of yellow osmanthus, 6 parts of cinnamon bark, 5 parts of amomum, 6 parts of coriander seeds, 8 parts of gardenia, 5 parts of vanilla, 8 parts of hawthorn, 5 parts of fragrant fruit, 5...

Embodiment 2

[0030] (1) Heat 10g tallow, 10g sheep oil, 10g peanut oil, and 10g palm oil respectively in a water bath at 70°C, then add 0.4g of citric acid with a concentration of 50wt% to butter, sheep oil, peanut oil, and palm oil respectively solution and 0.4g of water, first ultrasonic treatment at 200W power for 10min, stop for 30s, then ultrasonic treatment at 300W for 30s, stop for 30s, finally ultrasonic treatment at 200W for 15min, and finally centrifuge at 5500r / min for 10min to prepare the pre- Processed tallow, suet, peanut oil, palm oil;

[0031] (2) In parts by weight, 6 parts of star anise, 6 parts of licorice, 7 parts of sweet scorpion, 8 parts of kaempferia, 8 parts of lemongrass, 7 parts of clove, 8 parts of orange peel, 10 parts of nutmeg, 9 parts of scorpion, 6 parts of dried ginger, 7 parts of yellow osmanthus, 8 parts of cinnamon bark, 6 parts of amomum, 5 parts of caraway seeds, 7 parts of gardenia, 6 parts of vanilla, 6 parts of hawthorn, 7 parts of fragrant fruit, ...

Embodiment 3

[0036] (1) 10g tallow, 10g sheep oil, 10g peanut oil, and 10g palm oil are heated in a water bath at 70°C respectively, and then 0.5g of citric acid is added to the butter, sheep oil, peanut oil, and palm oil with a concentration of 50wt%. solution and 0.5g of water, first ultrasonic treatment at 200W power for 10min, stop for 30s, then ultrasonic treatment at 300W for 30s, stop for 30s, finally ultrasonic treatment at 200W for 20min, and finally centrifuge at 4500r / min for 10min to prepare the pre- Processed tallow, suet, peanut oil, palm oil;

[0037] (2) In terms of parts by weight, 5 parts of star anise, 7 parts of licorice, 80 parts of Gan Si, 6 parts of kaempferia, 8 parts of lemongrass, 10 parts of cloves, 10 parts of orange peel, 7 parts of nutmeg, 8 parts of fennel, 7 parts of dried ginger, 8 parts of yellow osmanthus, 6 parts of cinnamon bark, 7 parts of Amomum amomum, 5 parts of coriander seeds, 5 parts of gardenia, 6 parts of vanilla, 8 parts of hawthorn, 6 parts o...

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Abstract

The invention provides a preparation method of red soup type hotpot oil, which comprises the following steps: weighing peanut oil and palm oil, putting the weighed peanut oil and palm oil into a frying pan, carrying out stirring and heating to prepare vegetable oil base oil, weighing beef tallow and mutton tallow, putting the weighed beef tallow and mutton tallow into the frying pan, performing heating until the beef tallow and mutton tallow are melted, adding the prepared vegetable oil base oil, performing heating, adding shallots, coriander, onions, garlic and small yellow ginger, frying and fishing out the materials, and taking out part of oil for cooling to obtain cooled spice mixed oil; adding glutinous rice cake chili and chilli sauce into the residual mixed oil in the frying pan, uniformly stirring, adding bean halves, continuously stirring the mixed oil, adding rock sugar, and carrying out frying to obtain a fried semi-finished product; and pouring the cooled spice mixed oil into the stir-fried semi-finished product, covering the frying pan with a pan cover for natural cooling, adding Chinese prickly ash and rice wine, stirring, adding a spice bag, carrying out stir-frying, turning off fire, uniformly stirring the mixture, and carrying out cooling and filtering to obtain the red soup hotpot oil. The method is simple to operate, and the prepared hotpot oil is good in stability and excellent in quality.

Description

Technical field: [0001] The invention relates to the technical field of edible oil, in particular to a method for preparing red soup-type hot pot oil. Background technique: [0002] Our country's hot pot is colorful, with a hundred pots and a thousand flavors. Today's hot pot is mainly divided into northern and southern schools. The northern school is represented by the mutton in the northeast, and the southern school is represented by the spicy hot pot flavor in Sichuan and Chongqing. Traditional hot pot dishes in Sichuan and Chongqing are diverse and unique in seasoning. On the basis of traditional spicy hot pot, according to the different eating habits of various regions, clear soup hot pot, red soup hot pot, mandarin duck hot pot, fat beef hot pot, fish head hot pot, old hot pot, etc. have been developed. Different kinds of hot pot such as duck soup hot pot. Due to the continuous improvement of people's living standards and the emphasis on food safety, the current Sich...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 高盼胡传荣何东平张四红罗鑫
Owner WUHAN POLYTECHNIC UNIVERSITY
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